Live in Washington, D.C. But have a small farm in north central Va. Built an old time cold smoker using Dept of Ag plans from the 40's. Fire box down hill, clay pipe underground uphill to floor of a four by eight by eight structure. Milled my own lumber for structure and lined it with rigid foam and Duroc. Been smoking meat and fish for years using little chief, Bradley etc., but this set up is new endeavor. Neighbors butchered hogs and provided ham etc. in looking at recipes for curing ham most suggest heat. I have been experimenting with new smoker and I maybe get 20 to 30 degrees above ambient. So..need to think about heat source. Saw here the idea of northern tool burner but am worried about line connecting burner in smoker to outside source of propane. Have run across a company in Texas called Tejas. They seem to have potential solutions with pipe burners. Any thoughts?